- 225g plain dairy-free chocolate
- 85g roasted hazelnuts, roughly chopped
- 85g crystallised ginger
- Break up the chocolate and place it in a heat-resistant bowl over a saucepan of hot water. Stir gently until just melted, then remove from the heat and stir in the nuts and ginger.
- Use a teaspoon to drop clusters of the mixture into small paper cases.
- Refrigerate until set.